Bavarian Hasselback potatoes with Obazda and diced ham

Name: Bavarian Hasselback potatoes with Obazda and diced ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 g Butter; 12 medium-sized oblong potatoes (approx. 90 g each); 7-10 Tbsp Salt; 1–2 Branches of rosemary; 1 TEASPOON + 2 tablespoons oil; 30 g diced lean ham; 1/2 (approx. 40 g) Pretzel; 8 discs fine Leberkäse (à approx. 60 g); 1 package (125 g) Obatzda; 4 Eggs (size M); 2 Spring onions; 7-10 Tbsp Sweet peppers

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

20 g Butter
12 medium-sized oblong potatoes (approx. 90 g each)
7-10 Tbsp Salt
1–2 Branches of rosemary
1 TEASPOON + 2 tablespoons oil
30 g diced lean ham
1/2 (approx. 40 g) Pretzel
8 discs fine Leberkäse (à approx. 60 g)
1 package (125 g) Obatzda
4 Eggs (size M)
2 Spring onions
7-10 Tbsp Sweet peppers

Directions

1
Melt the butter. Wash the potatoes thoroughly and cut them in a fan shape, do not cut through. Brush the potatoes with liquid butter and season with a little salt. Place potatoes on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
2
manufacturer) bake for about 30 minutes.
3
Wash the rosemary and shake dry. Cut the pretzel into small cubes or chop it into small pieces. Heat 1 tsp. oil in a frying pan. Fry the diced ham for 3-5 minutes, then take it out. Add 1 tbsp. oil to the frying fat and heat up.
4
Fry the meatloaf in it in portions. Remove Leberkäse from the pan and keep warm.
5
Take the potatoes out of the oven. Spread Obatzda in splodges on the potatoes. Sprinkle with pretzel crumbs and ham and bake at the same temperature for 5-7 minutes.
6
Heat 1 tablespoon of oil in a large frying pan. Fry the eggs in it until they are fried. Wash and clean spring onions and cut them into thin rings. Arrange potatoes, meat loaf and fried egg on plates. Sprinkle fried eggs with paprika and spring onions and serve immediately.
7
It goes well with mustard.